Slaughterman David Partridge can’t answer when I ask what his abattoir smells like. “I can’t smell anything,” he explains, suggesting, slightly irritably, that once I get in there, I should tell him.

Just in time for Thanksgiving, the Municipal Archives brings you the history of the Municipal Abattoir, the official city slaughterhouse. It might seem strange to citizens today, but a municipal ...

In the final quarter of this year, particularly during the month of October, output at various local abattoirs remained steady as they managed to slaughter a total of 4 655 pigs during the month under ...

By AIDAN KNIGHT VICTORIA’S butchery sector is witnessing a rise in “micro-meatworks,” as small and medium-scale farmers look ...